Have It Your Way Seafood Casserole
Yield
4 servingsPrep
15 minCook
35 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
pasta
or noodles |
|
| ½ | cup |
mayonnaise
or salad dressing |
|
| ½ | cup |
milk
or white wine |
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | cup |
cheddar cheese
or American cheese, shredded |
|
| ½ | teaspoon |
dry mustard
or dillweed |
|
| 8 | ounces |
tuna, canned
shrimp, or crab |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
pasta
or noodles |
|
| 118 | ml |
mayonnaise
or salad dressing |
|
| 118 | ml |
milk
or white wine |
|
| 1 | can |
cream of mushroom soup
|
|
| 237 | ml |
cheddar cheese
or American cheese, shredded |
|
| 2.5 | ml |
dry mustard
or dillweed |
|
| 231.2 | ml/g |
tuna, canned
shrimp, or crab |
|
Directions
Select mushroom, shrimp or cheese cream soup.
Cook pasta or noodles according to directions.
Drain and set aside. Combine mayonnaise with milk OR white wine.
Stir in soup, cheese and seasoning.
Gently stir in the cooked pasta or noodles and drained fish or seafood.
Pour into a 1½ quart casserole dish. Cover and bake at 350℉ (180℃) F for 30 minutes.
Uncover and sprinkle with crunchy topping.
Bake 5 minutes more.
To make crunchy topping: Combine 1 cup soft bread crumbs and 2 tablespoons of melted butter OR use 1 cup of crushed potato chips, OR toast ½ cup slivered almonds OR use canned French Fried Onion Rings OR chow mein noodles.
